以德州扒鸡、道口烧鸡及普通烧鸡三种不同类型的烧鸡为原料,采用顶空固相微萃取法进行萃取,结合气相色谱-质谱联用仪(GC-MS)分析其中的挥发性风味物质,并对风味成分进行定性、定量分析.结果表明:3种烧鸡的挥发性风味物质共鉴定出45种物质,主要的挥发性风味物质为醇类、杂环化合物,烃类.3种烧鸡共同的香气成分有8种,这些香气中主要的特征性成分为顺式5-辛烯-1-醇、4-甲基环己醇、4-乙基环己醇、 左旋樟脑、2-正戊基呋喃、2,4-二甲基己烷、己醛及苯甲醛.3种烧鸡的挥发性风味物质略有不同,味道迥异主要来源于各挥发性物质的种类及含量差异.%The volatile flavor compounds were extracted with solide-phase micro-extraction from Dezhou braised chicken ,Daokou roasted chicken, Ordinary chicken and analyzed by GC-MS. The results showed that 45 kinds of flavor compounds were detected from three different roasted chickens, the main volatile flavor com-pounds were alcohols, heterocyclic substances, Hydrocarbons. There are 8 kinds of common aroma compo-nents in this there roasted chickens, such as (z)-5-octen-1-ol, 4-Methylcyclohexanol, 4-Ethylcyclohex-anol, 1-Camphor, 2-Pentylfuran, 2,4-Dimethylhexane, Hexanal, and Benzaldehyde. Flavor compounds var-ied a lot by mainly depended on the diversity of flavor compounds kinds and contents.
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